1. Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don’t stick or brown. Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.

2. Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.

3. Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.

4. Serve at once over biscuits, rice, noodles or toast points. *See note.

Serving Size: 4

Description:
“Use chickpeas, not chicken in this old fashioned entrée. You’re bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. – Jo Stepaniak”

Source:
“Vegan Vittles – Recipes Inspired by the Critters of the Farm Sanctuary”

*Sue’s note: To keep this recipe acceptable on complex carb/low GI plans, be sure to use whole grain biscuits (fat-free for McDougall or Ornish-type programs), brown rice, or whole grain bread or noodles.

This is a VERY easy and delicious recipe. A regular staple in my kitchen. Kids love it. Simple ingredients. Healthy. Good filling comfort food. I serve it over rice and add 1 cup of frozen green peas to it for color and added nutritional density. A real treat. Would be great served with biscuits or pasta or toast.

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